BBQ meat temp chart

[smokeyg]

I'm searching to find (or make) an awesome reference guide for ready temps of all BBQ food.  Could someone post one up?

 

[7outof10]

you might find one but.......everone has different temps they like to cook differnt foods to depending on where you live and what you are planing on doing with the meat and how you are cooking it lol ......it would be a big chart ......

 

[roller]

Yep

 

[Dutch]

SmokeyG

No real chart per se but the standard rule is:

Brisket:  190-195° for slicing; 205-210° for pulling

Pork Butt: 190-195° for slicing; 205-210° for pulling

Chicken: 165° in the breast, 175° in the thigh

Pork Ribs:  Not enough meaty areas to temp properly and meat between the bones is too close to the bone to get a proper reading. There are various 'tests' one can do to check for doneness-rib bone exposure (pull back) the bend/tear test; loose bone check; bones falling out check; etc.  Some like fall of the bone ribs and some don't- again a personal preference thing.

But like 7outof10 and Roller said different folks like to cook to different temps. Just going to have to smoke lots of meat and develope your own sence of when it's done whick will eventually come with experence.

Just noticed that your in Salt Lake-welcome from a fellow Utahn~

 

[smokinhusker]

Good base Dutch!

 

[nivekd]

I found this on the Internet a while back and is a pretty good reference.

Type of Meat	Cooking Temp	Internal Temp
Baby Back Ribs	225°–240°	170°
Brisket (Pulled)	225°	195°
Brisket (Sliced)	225°	180°
Burgers	Direct Medium Heat	160°
Chicken (Thighs)	250°	170°
Chicken (Quarters)	250°	170°
Chicken (Whole)	250°	170°
Chuck Roast (Pulled)	225°	205°
Chuck Roast (Sliced)	225°	190°
Meat Loaf	250°–300°	160°
Pork Butt (Sliced)	225°	175°
Pork Butt (Pulled)	225°	195°–205°
Pork Chops (Medium)	Direct Medium Heat	145°
Pork Chops (Well Done)	Direct Medium Heat	170°
Spare Ribs	225°–240°	175°
Steak (Rare)	Direct High Heat	125°
Steak (Medium)	Direct High Heat	140°
Steak (Well Done)	Direct High Heat	170°
Turkey (Legs)	250°	165°
Turkey Whole (12-15 lb.)	240°	170°

 

[smokeyg]

Dutch &NivekD - Thanks so much for your helpful posts.  Love it.  There are a lot of reference guides out there but I like to get an idea of what others within the community are using.  Thanks for your helpful responses. 

Dutch, Is there any Utah Smoking competitions that I'm unaware of ?

 

[smokinhusker]

Thanks NivekD!

 

[Dutch]

Do a search for Utah Barbeque Association [UBBQA), they will have a list of comps for Utah and the intermountain area.

Sent from my SCH-I405 using Tapatalk 2

 

[cliffcarter]

This was posted by VORTREKER in the Articles section of SMF-

http://www.smokingmeatforums.com/a/temperature-summary

 

[smokinhusker]

Thanks Cliff! Printed!

 

[smokeyg]

Thanks Cliff!  That looks great and is a good reference